Szechuan Chicken in Lettuce Bundles

By kbwinson

Most of the work is in the prep; once this dish gets going on the stove, it’s ready to serve pretty quickly. Make this on those nights when you crave the lettuce wraps from PF Chang. To double the recipe, follow the numbers in the parentheses.

Ingredients

• 1 1/2 (3) tsp canola or peanut oil
• 4 (8) oz ground chicken or turkey
• 1/4 (1/2) medium sweet red or green pepper, cut into 1/2 squares
• 1/2 (1) cup celery, cut into 1/3” slices
• 1 (2) tsp minced fresh ginger
• 1 (2) cloves garlic, minced
• 1/2 (1) tsp sugar
• 1 1/2 (3) tsp low-sodium soy sauce
• 1 1/2 (3) tsp rice or distilled white vinegar
• 1/4 (1/2) tsp red-pepper flakes
• 1 (2) tbsp unsalted, dry-roasted peanuts, optional
• 1 (2) green onions, thinly sliced
• 2 (4) large iceberg lettuce leaves

Preparation

Step 1

Place a heavy, 10” non-stick skillet over medium heat for 3 minutes. Add the oil and swirl the pan to coat it evenly. Add the chicken, red or green peppers, celery, and ginger. Cook and stir for 3 minutes, or until the chicken is cooked.

Stir in the garlic and sugar. Add the soy sauce, vinegar, and pepper flakes; continue to cook and stir the mixture for 1 minute.

Stir in the peanuts (if using) and green onions. Remove the pan from the heat.

Divide the mixture among the lettuce leaves, spooning it into the center of each. Rolls the lettuce around the mixture as you would roll a burrito.